Treatment of animal tissue



Patented Aug. 7, 1945 1;; 1. I l

err-11 TREATMnnT 0F ANIMALflIssUn: 1 h e i i-f No ll'rawing.Application'April 26;1943,

Serial No. 484,603 p p I I v I roiajimQ (o1, 99- 107')" ,l, v -This invention-relates to amethodof treating the cheaper price casings sucnas hogcasings or animal tissuesparticularly those of the intestines. Indian sheep casings making' them' more adaptprone some objects of this invention is to pr'ovide I able for' the higher grade sausage meat products, a method whereby animal intestinal tissue may by'tenderizing the same thru the treatment combe rendered tender when stuffed forthe 'produc- 5 prising myinvention.

'tion -of sausages;frankfurters, or other similar Casings after cleaningareusually' maintained edible products thus making it masticatable, or kept freshthru refrigeration and preferably in chewable, and palatable, as-well as: readily dia brinesoluti'on. Prior to applying the treatment gestible'wherfconsumed. comprising my invention, it is advisable-to first Anoth'erobjectof my invention is to provides. in rinse the casing; which may come in certain method; whereby, very tough casings-such as hog lengths orinhanks after-removal from the carcasings'and Indian sheep 'ca'sings maybe readily cassof the animal. "Itisthe'refore advisable, as tenderizedto any-desired extent and rendered a'first "step, to rinse the casings t'o'free'them of more use'ful' in the manufacture'of-high grade theg'reater portion of thebrine solution, the'cassausage products which now require tender and m ings after rinsing being placed'in a' solution made expensivecasings.- of the following ingredientsz One ounce-of tar- It should be readily understood that this intaric acid to ten pounds of water, which is the vention is applicable to all typesof varieties of proportion I have found to be most useful. This animal tissue aside from the particular use insolution will have a pH of approximately 2.24.

dicated in the ensuing description, and by way of However, casings may require a different proillustration, rather than by way of limitation, the portion, as it has been my experience with variinvention will be discussed 'asspecifically emous casings of various degrees of toughness, to bodied inthe treatment of beef casings, hog casfind it necessary to use from one to one and one 'ings and Indian sheep casings. half, or one and three quarter ounces of tartaric Byway of general explanation, it is readily acid to ten pounds of water depending on the known by those familiar in the art of sausage type of sausage that is being prepared. For

manufacture that natural casings as distinguished frankfurters using sheep casings, I have found from artificial or synthetic casings, must be prethat one ounce of tartaric acid to ten pounds of pared from the intestine of edible animals such water will make up -a suitable solution. For as'cattle, swine, and-sheep. After the intestines 34 Polish type of fresh pork sausage, one ounce of are removed from the carcass, the food, manure, tartaric acid to ten pounds of water is suitable if or other matter'in the intestines is removed by hog casings should be used. For smoked pork means of cleaning or rinsing the same, and by sausages, one and three quarter ounces of tartaric appropriate'further means the gut slimes within acid to ten pounds of water, because in pork the casings are broken down and removed, brine 3s sausage manufacture the juicesof the pork come solution being commonly used for this purpose. thru the surfaceof the casings by osmosis and The product resulting after proper treatment is therefore the liquid matter coming thru has a a tubular membrane which-is appropriate for use tendency to absorb some of the tartaric acid 'soas a retaining membrane for sausage meat, thus lution, therefore the need for a greater proporproviding the usual frankfurter, or sausage, or 40 tion of tartaric acid to the same amount of waother type of similar products comprising an ter is found advisable and necessary when treatedible casing and a prepared filling. ing such sausages for tenderizing.

Hog casings are suited for manufacture of Various other forms of sausages may require frankfurters and other sausages, but due to their slightly different proportions than those indit' u hn ss t y a n t e u ssf ly us d n cated. However, it has been my experience that Y the manufacture of pork sausage and may be one familiar with the art of sausage making will used only in the manufacture of lower grade of hav absolutely no difliculty in preparing the frankfurters because the casing is objectionable proper solution after a few experiments with the t0 the consumer, it being vert to gh and difficult various types of casings; To prepare for tenderto chew and masticate. The same is true'of Inizing to a suitable degree, twenty five minutes dian sheep casings. Beef casings are also tou soaking time of the sausage casing in the tartaric for internal consumption and are normally reacid solution, compounded as heretof moved by the consumer before the sausage is scribed, will be found adequate. eaten. It may be advisable also, if it is desired to vary .The present invention contemplates the use of the tenderness of the casings to be tenderized,

to increase or decrease the time of soaking, the tenderizing being directly proportional to the length of time that the casings are soaked, or the composition of the solution may be changed by using more or less water to dissolve the tartaric acid, and the amount of tartaric acid used is also directly proportional to the tenderness to be produced in the casings to be soaked in' the solution.

The treated casings can be kept safely in a brine solution after treatment and before using.

It is to be noted that the treatment comprising,

my invention will not perceptibly change the kosher style of frankfurter, the product is .tenderizing in the proportions heretofore elucidated respecting the treatment comprising my physical property of the casings, inotheryorda.

the tenderizing will be merely of a potential nature so that the treating with th solution will not tend to disturb the operations to follow are namely, stumng, or linking, when frankmrters or sausages are being made.

th r w smgsmatma mig t ausesame di e flFlllPX in t e stuf n a d the tak ng where a toughness theeasin i more de ra le was $0 ,P nn ,,.the. asin s-"w withstand the mush treatment to which they maybe subjected durins swans and linking Q :The s m; sim treatm nt i to t nder ze ani ine-viewings and make th mchewahle a d uniiqrmlr edibleih actu l t nd -1 mg. .d es no? lak p eun i th consumer. orhe al lliaetl x s heats tharmduet asr h oi n n wa ier fiemap eduq ba d bythem n taw mustar th n, o d whic e ent the consumer mer ly heats th se r duq s' lmos par cular case he warme t s ten erizecl the manu: a t re h'ails t mother products-such s he It can bere dily. understood that if the tenderizing took place ininvention;

Altho, I have herein described and specified the manner of treating products such as animal casingswithetartaric acid solution, it is understood, that the amount of the ingredients their chemical equivalents may be utilized to provide a similar result, and I reserve the right to variations the-" omnound nssoi the so ution, comnr' insmy entionrand also relative tothe sub.- stltution at 6 t rminal equi a entsof tartaric ac d havinatne sameefiect on animal. tissues Ha in thus described and reveal d my inv ntionlw-hat-I c im asnoyel and desire to s cure by Lcttersratentis: l

he 1 method aof. pot ntially-z tenderizing tough animal tissue which comprisessoalgingsthe said animaltiss e. fora-pe iod of substantially 25 minut adn atar-lta io aci lsolutlonwhaw n a pH Qfsuhstantially 2.24. the. said oaking operation bein pe formed. at room temperature,. the said anima tiss e beinsrendere chewable after cooklne.

msrlPHEPsT. 

